1: In a frying pan, pour in the runny honey and place on a medium to high heat. Take the honey to a caramel. When it starts to go dark, pour in the soy sauce and chicken stock, to stop the cooking. Bring to the boil and whisk in the malt extract. Remove from the heat and leave to cool.

2: Place the drumsticks into a bowl and pour on the cooked stock. Mix in the grated garlic and ginger, cover the bowl with clingfilm and leave to marinade for at least 2 hours, but overnight will be better.

3: Pre-heat the oven to 170°C. Place the drumsticks into a roasting tray and pour the marinade on top. Place the tray into the oven and cook for 45-50 minutes until the chicken is cooked and the meat will come away from the bone easily. You will need to baste the chicken 3 or 4 times during the cooking to ensure that the skin gets covered in the glaze and it goes al sticky.

4: When cooked, remove the tray from the oven. Drizzle in the sesame oil and toss in the sesame seeds. Throw in the sliced spring onions and the finely sliced chillies.

5: Roll the chicken all around making sure that they all get a good covering. Serve.